CaCl2对快速盐分离的蛋黄的风学,微观结构和蛋白质结构的影响
Yaotong Liu1, Xiaoxue Yang1, Yujie Chi1
1College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Food research international (Ottawa, Ont.)
|September 10, 2023
概括
将化 (CaCl2) 添加到蛋黄溶液中可以改善质地和油性. 这项研究表明,CaCl2增强了水的沉和蛋白质结构的变化,从而提高了蛋的质量.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
背景情况:
- 已知双价或三价金属盐可以提高蛋的质量.
- 化 (CaCl2) 是一种常见的盐,用于食品加工.
研究的目的:
- 为了研究CaCl2对快速盐分离的蛋黄的质,微观结构和蛋白质结构性质的影响.
- 了解CaCl2如何增强盐蛋黄的沙性和油量.
主要方法:
- 淋病学测量 淋病学测量
- 扫描电子显微镜 (SEM) 的使用
- 同焦点激光扫描显微镜 (CLSM) 的使用
- 福里埃变换红外光谱学 (FTIR) 技术
- 3D光和紫外线吸收光谱分析分析.
主要成果:
- CaCl2促进了蛋黄水的沉和粘度的增加.
- CaCl2诱导了蛋白质聚合和增加了蛋白质变性化温度.
- 显微镜检测显示了较清晰的蛋黄边界和较大的脂蛋白聚合物与CaCl2处理.
- FTIR,光和UV-Vis光谱显示了蛋白质二次结构和氨基酸微环境的变化.
结论:
- CaCl2加快了水的流失,并改变了蛋黄中的脂蛋白结构.
- 这些由CaCl2引起的结构变化改善了盐分离蛋黄的沙性和油性.
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